Audio By Carbonatix
The fourth annual Hot Rocks Griller Challenge at Elway’s Cherry Creek last night, a benefit for the Denver Health Foundation, was hot in more ways than one: hot in temperature, with the the late spring sun beating down during the first hour or so; hot in hotties who stripped down because of that sun, but kept on their amazing shoes; and very hot in the competition between chefs making spicy, succulent sliders.
The chefs paired their sliders with appropriate sides and beverages. Here’s the lineup:
Chef: Steve Ballas, Steve’s Snappin’ Dogs
Slider: Homey Denver Burrito Dog
Side: Freshmade Chili Con Carne
Wine: Stemmari Nero d’Avola
(Ballas also had a great beer from Bull & Bush.)
Chef: Robert Bogart, Elway’s Downtown
Slider: Sloppy Colorado Lamb Sliders
Side: Golden Raisin Couscous
Wine: Drouhin Laforet Chardonnay
Chef: Michael Bortz, City Bakery
Dessert: Assortment of dessert sliders
Wine: Patrón XO Cafe and Patrón XO Cafe Dark Cocoa
Chef: Jamey Fader of Lola & Big F Restaurant Group
Slider: Ropa Vieja
Side: Black Bean Salad
Wine: Querceto Tuscan Red
Chef: Troy Guard of TAG, TAG|RAW BAR and Madison Street
Slider: Grilled “Hawaii Five-O” Ono
Side: Hawaiian Style Watermelon Mango Salad
Wine: Mezzacorona Riesling
Chef: Jennifer Jasinski of Rioja, Bistro Vendôme and Euclid Hall Bar & Kitchen
Slider: Chroni-Chicken Sausage: Curried Chicken Sausage with Cashews, Celery, Bacon, and Radicchio on Focaccia
Side: Baby Heirloom Tomato-Cucumber “Tabbouleh”
Wine: Stemmari Nero d’Avola
Chef: Simon Purvis, EDGE Restaurant
Slider: Kobe Beef with Caramelized Jalapeno, Red Onions, Shaved Fresh Horseradish and Truffle Aioli
Side: Arugula and Shaved Apple Salad with Ver Jus Vinaigrette
Wine: Drouhin Laforet Chardonnay
Chef: Paul Reilly (formerly of Encore)
Slider: Duck Confit French Dip, Brie, Caramelized Shallots, duck Jus
Side: Braised Radishes, Citrus Butter, Sea Salt
Wine: Querceto Tuscan Red
Chef: Matt Selby and Brandon Biederman of Vesta Dipping Grill and Steuben’s Food Service
Slider: Char Siu Bao Buns
Side: Papaya Salad
Wine: Mezzacorona Riesling
Chef: Goose Sorensen of Solera
Slider: Neuske’s Bar-B-Que Bacon BLT Slider
Side: Luxardo Cherry and Sherry Jello Shot
Wine: Drouhin Laforet Pinot Noir
Chef: Darrel Truett, Barolo Grill
Slider: Braised Lamb with Fava Mint Pesto on a Brioche Bun
Side: Fernet Float
Wine: Drouhin Laforet Pinot Noir
Chef: Tyler Wiard and Aniedra Nichols of Elway’s Cherry Creek
Slider: Aniedra’s Reuben
Side: Sweet Potato Tater Tots with Habanero Ketchup
Wine: Drouhin Laforet Pinot Noir
Chef: Elise Wiggins of Panzano
Slider: Italian “Monte Cristo” – Prosciutto Cotto, Smoked Mozzarella with Raspberry Preserves
Side: Minted Melon Salad
Wine: Fuedo Arancio Dalila
Chef: Sean Yontz of El Diablo
Slider: Torta Milanesa
Side: Elote Con Crema Y Rajas
Wine: Fuedo Arancio Dalila
And the winners?
The Chefs’ Choice competition was a tie between Troy Guard (TAG) and Paul Reilly.
And in the People’s Choice category, the home team of Tyler Wiard and Aniedra Nichols of Elway’s Cherry Creek took the prize. Guard came in second, and Simon Purvis of EDGE third.
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